Ingredients
2 1/2
lb. boneless beef top round steak, trimmed of fat, cut into 2-inch pieces
3
(4.5-oz.) jars sliced mushrooms, drained
1
medium onion, halved, sliced
1
tablespoon beef-flavor instant bouillon
3/4
teaspoon pepper
1/8
teaspoon nutmeg
1/2
cup sour cream
1/4
cup all-purpose flour
8
pita (pocket) breads, cut in half, heated
Preparation
In 3 1/2- to 4-quart slow cooker, combine beef, mushrooms, onion, bouillon, pepper and nutmeg; mix well.
Cover; cook on low setting for 7 to 9 hours.
About 15 minutes before serving, in small bowl, blend sour cream and flour until smooth. Add 1/3 cup hot liquid from slow cooker; mix well. Stir flour mixture into beef mixture. Cover; cook on low setting an additional 10 minutes or until thickened.
Carefully open warm pita bread halves. Spoon about 3/4 cup beef mixture into each pita half.
